Rating: 4 stars 4.2
21 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

We thought this cake was awesome served straight from the slow cooker, topped with vanilla ice cream. Drizzle some chocolate syrup over the top for extra fudginess.

Recipe Summary

20 mins
1 hr 30 mins
1 hr 50 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Whisk flour, brown sugar, baking powder, baking soda, and salt together in a small bowl.

  • Whisk peanut butter, sour cream, butter, and boiling water in a large bowl until thick. Stir flour mixture into peanut butter mixture until batter is well mixed; fold in chocolate chips.

  • Generously coat liner of a 6-quart oval slow cooker with cooking spray. Spread batter evenly in slow cooker.

  • Whisk milk, white sugar, cocoa powder, and vanilla extract in a small bowl until smooth. Pour over batter.

  • Cook on High until sides of cake begin to pull away from liner and appear solid (the center will still be soft), 1 1/2 to 2 hours.

Cook's Notes:

Cook times can vary widely with different slow cookers, so be sure to keep an eye on your cakes. They also cook faster around the sides. To heat evenly, use oven mitts to lift and rotate the liner 180 degrees about two-thirds of the way through the cook time.

The cocoa dissolves faster in warm milk than milk straight out of the fridge.

Nutrition Facts

610 calories; protein 13.3g; carbohydrates 74.7g; fat 32.8g; cholesterol 23.2mg; sodium 506.6mg. Full Nutrition